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VOL 4 - ISSUE 42 January 2013 



Rs.99 




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MASALA 

TV FOOD MAG 




Editorial 




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Masala Kitchen 

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Dawat -w * 

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Cooking Oh A Budget ^ f d fl J^ 

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ChefAJHome rtt^U^ ^ 

63 

1 Food Diaries >>ijj> 

- 67 

Llvely Weekends C Jk><-f>6xii ^ 









Special Article 



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Mayun/Mehndi 



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Valima 



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Masala Roundup 



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Masala Tips U*M** 




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Editorial 

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Ingredients: 




Method: 


Cabbage(finelycut) 
Peas (boiled) 


1 

lcup 


• Mix all ingredients in a bowl and refrigerate 

• Serve chilled. 


Cucumbers (finely cut) 


2 




Carrots(finelycut) 


3 




Potatoes (boiled and finely * 


:ut) 3 




Apple(finelycut) 


3 




V. Fresh cream 


lcup 




Raisins 


■ 

J4cup 




)\\ Pineapple pieces 


200grams 




Mayonnaise 


300grams 




m White pepper (powder) 


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L Sugar 


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Ingredients: 

Mint Leaves 
Tamarind pulp 
Red chilies (crushed) 
Black salt 
Brown sugar 
Salt 



1 bunch 
lcup 
ltsp 
1 pinch 
1 /_tsp 
to taste 



Method: 

Mix red chillies and mint leaves and grind finely. 

Remove in a bowl; add tamarind. 

Add brown sugar and cook in a saucepan and for few minutes. 

When cool, sprinkle salt and black salt and serve. 




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Potato Chickpeas Tarkari 



Ingredients: 

Chickpeas (boiled) 1 cup 
Potatoes (boiled and mashed) 2 

Onion(finelycut) 1 

Cumin seeds J4 tsp 

Onion seeds 1 pinch 

Pomegranate seeds 34 tsp 

Tomato(finelycut) 1 

Green chillies 4 

Turmeric powder Yi tsp 

Red chillies (crushed) Vi tsp 

Coriander powder ]4 tsp 
Critic acid powder (khata. powder) / 2 tsp 

Water f\m&^* r Ya cu P 

Salt T*<Z ^^r&^S totaste 

Oil Y^^Z^-> /2cup 




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Method: 

• Heat oil in a pot; fry onion brown. 

• Add tomato; cook till dry. 

• Add remaining ingredients except water and fry for 5 minutes. 

• Add water; cook for another 5 minutes; remove and serve with hot 
puris. 



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Fried Mince 



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1 Ingredients: 

( Beefmince 

Onion(finelycut) 

Ginger/garlic paste 
i " Redchilli powder 
1 Turmeric powder 

Cumin seeds (crushed) 

Coriander seeds (crushed) 

Hot spices powder 
, Tomatoes (finely cut) 
■ Fresh coriander (finely cut) 
|S\\ Green chilies (finely cut) 

Ginger (finely cut) 

Water ff * 








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Method: 

Heat oil in a pot; fry onions till golden. 

Add ginger/garlic, mince, salt and water. 

Cover with lid; cook mince till partially tender. 

Add tomatoes, red chillies, turmeric, cumin 

and coriander; cook till tender. 

Add hot spices, fresh coriander, green chillies and ginger; mix and / f 

serve. 






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Zarda 




Ingredients: 

Sela nce 
t Freshmilk 
Cloves 

Pistachios (finely cut) 
Almonds (finely cut) 
Green cardamoms 





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Yellow food colour 
Sugar 

Clarified butter 



Water f / ' 
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Method: 

Soak rice in waterfor8 hours. 

Boil water in a pot; add J4 cloves, 34 cardamoms and rice; par-boil. 

Strainandsetaside. 

Add food colour, milk, almonds, pistachios, sugar and compote in rice. 

Heat clarified butter in a pot; add remaining cloves and cardamoms; when 

they give off aroma, add rice and stir with wooden spoon. 

Cover pot with lid and leave on dum. 






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Fried Red Chilli Chutney | 




Ingredients: 






Dried round red chillies 


10 






Garlic 


8 cloves 






Cumin seeds 


ltsp 






Salt 


to taste 






Olive oil 


2tbsp 






Lemons 


2 






Oil 


ltbsp 






Fresh coriander 


forgarnishing 




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Method: 

Blend red chillies, garilic, and cumin in a blender; add salt. 

Heat oil in a frying pan; fry chilli paste. Add olive oil and cook for 2 

minutes. 

Pour into a bowl; squeeze lemon in it and serve. 

Garnish with coriander. 




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Ingredients: 

Refined flour (sieved) 
Whole wheat flour (sieved) 
Salt- 
Oil 




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/4cup 

J4tsp 

2tbsp + forfrying 






Method: 

Mix all ingredients in flour; knead into dough with luke-warm water/* 
Leave aside for H hour. (< * 

Make small balls out of dough; apply little oil and roll out into puris, 
Heat oil in a wok; fry puriyan; dish out on absorbent paper. 





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Mutthj Kebab 






Ingredients: 

Beef mince 
Gram flour 
Fresh coriander 
Green chillies 
Mint leaves 
Onion 
Tomato 
Salt 

Cumin seeds 
Chaat masala 

Red chillies (crushed) 
Pomegranate seeds (crushed) 
Oil 








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Method: 

Mix with fingers all ingredients except oil in a bowl. 

Taking little mince at a time, press and shape into long kebabs 

Heat oil in a wok; fry the kebabs golden; remove. 



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Daal Kachori 



Ingredients: 

Refined flour (sieved) 
' Salt 

Clarified butter 
Oil 

Filling Ingredients: 

Gram lentils (boiled) 

Cumin seeds 
l^ (roasted and crushed) 
V Dried round red chillies 

Salt 







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2cups 
totaste 
2tbsp 
for frying 



lcup 

ltbsp 

6 

to taste 




Method: 

Mix flour, clarified butter and salt in a bowl; knead into dough with 

luke-warm water. 

Blend all filling ingredients in a blender. 

Make small balls out of dough; spread out with fingers; fill with little 

lentil mixture and reshape into balls. Keep aside for a while. 

Roll out into puris. f/£ 



Heat oil in a wok; fry kachoris golden; remove on absorbent papei 



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Semolina Halwa 



Ingredients: 

W Semolina 

Sugar 

Fresh milk 

Cloves 

Green cardamoms 

Yellow food colour 
k ' Water V \ 

I Y Almonds, pistachios 
„ cut 




lcup 

l^cups + ltbsp 

/4cup 

4 

4 

Ktsp 

54 cup 

2tbsp 



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Method: 

Roast semolina lightly in a frying pan; remove. 

Grind cardamoms with 1 tbsp sugar. 

Heat oil in a wok; fry ground cardamoms and cloves. Add remaining 

sugar, water and food colour; cook for few minutes. 

Bring to boil; add semolina and milk; stir continuously while cooking. 

Fry till halwa thickens and leaves sides of wok. Remove in a serving 

dish; garnish with almonds and pistachios. 









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Fried Wontons 






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Ingredients: 


\ 


Chicken mince 


125 grams 


Samosay strips 


4 


Egg 


1 


Refined flour 


ltbsp 


Redchillies(crushed) 


JStsp 


Chaat masala 


Vitsp 


^ s Black pepper powder 


Jitsp 


A 0il ™\t\lMjP^I ^, 


totaste 
for frying 




Method: 

Mix mince, red chillies, black pepper, chaat masala and salt in a bowl. 

Mix flour and salt in egg; whisk. 

Cut samosay strips into squares. 

In every square place a little mince mixture; shape into wontons and 

seal edges with egg. 

Heat oil in a wok; fry wontons; remove. 






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Ingredients: 

Chicken pieces 
1 Yogurt (whipped) 

rSugar 
Cloves 

Small cardamoms 
Big cardamoms 
Onions(tinelycut) 
^ Black peppercorns 

Coriander powder 
Ginger/garlicpaste 
Red chillies powder 
Nutmeg/maze powder 
Almonds (pealed) 

^ \ Screwpine 
^> WateryV 

mAsttt 






ikg 

250 grams 

J4tsp 

6 

10 

4 

250 grams 

12 

2tbsp 

1 Yi tbsp 
ltbsp 
Ktsp 
100 grams 
Ktsp >s 

2 Vi cups 
ltbsp 






Method: 



Heat oil in a pot; fry onions; remove. 

Fry cardamoms, cloves, peppercorns, coriander, ginger/garlic, yogurt, 

red chillies, Yi cup water and salt in the same pot. 

Add chicken pieces; stir; add remaining water, and onions; cook till 

chicken is tender. K 

When curry thickens, add nutmeg/maze, screwpine, almo 

sugar; leave on dum. 



cooktill f\ 
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Sindhi Biryani 



Ingredients: 

Chicken pieces 
Rice (boiled) 

Potatoes (cubed and fried) 
lYogurt(whipped) 
Tomatoes (chopped) 
Green chillies paste 
Corianderpowder 
Hot spices (whole) 
Hot spices powder 
Ginger/garlicpaste -< 
Red chilli powder 
SaK 

Green chillies 
* Driedplums 
Onions (fried) 
Fresh coriander 








lkg 

Hkg 

/*kg 

lcup 

4 

6 

2tbsp 

ltbsp 

ltsp 

2tbsp 

2tsp 

2tsp 

8 

lcup 

y^tsp 



Screwpine 
Yellowfoodcolour 
(dissolved in water) 
Clarified butter 
Oil 

Method: 



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2tbsp 
Y* cups 



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Heat oil in a pot; add ginger/garlic, chicken, green chilli paste, 

coriander, red chillies, tomatoes and salt; fry. Add % cup water; cook 

till chicken is tender. 

Add yogurt and onions; cook till gravy thicknes. Add potatoes, green 

chillies and dried plums; cook for 5 minutes. 

Layer a wide-necked pot with 34 rice; chicken and fresh coriander; 

top with remaining rice. 

Sprinkle clarified butter, screwpine, hot spices and food colour; leave 
on dum. 

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Ingredients: 

Chicken pieces (with skin) 
Papaya paste 
Red chilli powder 

Broast masala 
Eggs (beaten) 
White vinegar 

0il [j /W- 

Lettuce.onions 






8 pieces 

4tbsp 

Itbsp 

as required 

4 

ltbsp 

totaste 

for frying 

forgarnishing 




Method: 






Marinate chicken pieces with vinegar, red chillies, papaya and salt; 

keepasidefor 1 hour. 

Put broast masala in a box; add chicken pieces and shake well. 

Coat chicken pieces with egg; place again in box; shake. 

Heat oil in a wok; cook chicken pieces on low flame with lid on till 

golden. 






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• Garnish with lettuce and onions; serve. 

* To make broast masala take refined flour 2 cups, rice flour !_ cup -S \ 
and cornflour, % cup; sieve and put in blender. Add chicken powder 
4 tbsp, garlic powder 2 tbsp, white pepper powder 4 tbsp, Chinese 
salt 2 tbsp and salt 2 tbsp; blend. Use as required. 



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Royal Kulfi 



Ingredients: 

Fresh milk 
Cream 

Wholedriedmilk 
Condensed milk 
Sugar 

Almonds (chopped) 
Pistachios (chopped) 
Walnuts(chopped) 
Screwpine 
' CornAour (dissolved in water) 
Cardamom powder 
Yellowfoodcolour 
Desiccated coconut, 
stirling silver leaf 




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250grams 

lcup 
lcup 
J4 cup 
25 grams 
25 grams 
25grams 
ltsp 
ltbsp 
1 /4tsp 
1 pinch 

torgarnishing 

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Method: 

• Boil milk in a pot; dissolve sugar in it. 

• Add cornflour and thicken milk. 

• Add remaining ingredients; turn off flame. 

• Allow the milk to cool; pour into kulfi moulds; place in freezer for 
at least4hours. 

• When kulfi sets, remove from mould; garnish with coconut and 
sterling silver leaf; serve. 



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Barbecue Foil Chops 






Ingredients: 

Mutton chops 

Fresh coriander (chopped) 

Turmeric powder 
*i Redchillipowder 

Ginger/garlic paste 

Raw papaya paste 

Salt 

Oil 
■S Lettuce leaves, 

tomatoes, onion, 

cucumber and lemon 






/ 2 kg 
% bunch 
ltsp 
ltbsp 
2tbsp 
3tbsp 
to taste 
2-3 tbsp 




forgarnishing 







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Method: 



Marinate chops with papaya and salt; keep aside for 15 minutes. 

Add remaining ingredients. 

Individually wrap chops in aluminum foil strips. 

Grill chops on barbecue grill; turn them over at intervals. 

After 15 minutes, check if chops are ready. 

If tender, remove them; otherwise cook for another 5 minutes. 

Garnish with cut lettuce leaves, tomatoes, onion and lemon; serve. 



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Gram Flour Prawns 










Ingredients: 

Prawns 

Gramflour(sieved) 

Fresh coriander (chopped) 

Mintleaves(chopped) 

Red chillies (crushed) 

Citric acid powder 

Ginger (chopped) 

Green chillies (chopped) 

Salt 

Oil 

Tomatoes 






300grams 

^cup 

as required 

as required 

1 / 2 tsp 

JStsp 

1 medium piece 

2 

to taste 

for frying 

forgarnishing 









Method: 

Clean prawns and slit from the center; do not remove tail. 

Mix all ingredients except oil in a bowl; add little water to make a 

batter. 

Heat oil in a wok; coat prawns with batter; fry them golden. 

Garnish with tomatoes; serve. 






/ 



SHADI SPECIAL 












Chicken Fried Rice 



lcup 

3cups 

1 

1 

1 

2 




Ingredients: 

Chicken pieces 

(boiled and shredded) 

Rice ( boiled) 

Capsicum (finely cut) 

Cabbage(finelycut) 

Egg (beaten) 

Carrots (finely cut) 

Spring onions (separate the 

green parts from the white) 

Chicken stock 

Worcestershire sauce 

White vinegar 

Chinese salt 

Black pepper powder 

Soya sauce 

Salt 

Oil 



m/ 

4* 



Spring onions 









Method: 

Heat oil in a pot; fry the white part of spring onions till golden. 

Add carrots, chicken, Chinese salt, black pepper and Salt; mix 

thoroughly. 

Add rice, soya sauce, Worchester sauce and egg. 

Add remaining ingredients and mix well; leave on dum. 

Garnish rice with spring onions and serve. 









SHADI SPECIAL 









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Special Delhi Rice Pudding 



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Ingredients: 

Fresh milk 

Rice 

Sugar 

Milk powder 

Almonds, pistachios (finely cut) 

Saffron 

Screwpine 

Almonds, pistachios, saffron 




2kg 

6tbsp 

lcup 

lcup 

4tbsp 

34tsp 

ltsp 

forgarnishing 











Method: 

• Soak rice ovemight; crush them finely with fingers. 

• Boil milk in a pot; add rice; cook till rice softens. 

• Add sugar; cook for 15 minutes; add milk powder, almonds and 
pistachios; cook till thick; remove from flame. 

• Add saffron and screwpine; put in small earthenware bowls. 

• Garnish with almonds, pistachios and saffron; serve. 










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SHAOI SPECIAL 





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Gulab Jamun 





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Ingredients: 

Refined flour (sieved) 
Baking soda 
Cardamom powder 

Egg 

Clarified butter 

Oil 

Sterling silver leaf, 

almonds, pistachio 

Syrup ingredients: 

Sugar 

Water 






y 




2cups 
Jttsp 

1 pinch 
1 

2tbsp 
for frying 

forgamishing 



» 



Green cardamoms 



Hkg 

2cups 
4 



Method: 



: 






Mix syrup ingredients in a pot; cook till sugar has dissolved and a 

syrupy consistency is achieved. 

Mix soda, cardamom, egg and clarified butter in flour; knead into 

dough. 

Make small balls from dough. 

Heat oil in wok; fry balls till golden and place in syrup. 

Remove in serving dish after a while; garnish with sterling silver leaf, 

almonds and pistachios; serve. 




*3 



SHADI SPECIAL 








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Teriyaki Noodles 



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Chicken ingredients: 

Noodles (boiled) 
Chicken breasts 
Teriyaki sauce 
Soya sauce 
* Chicken cube flour 
Ginger(chopped) 
Satt 

Oil 



300grams 

2 

3tbsp 

2tbsp 

ltbsp 

Itsp 

totaste 

>_cup 



Freshcoriander(finelycut) torgamishing 



Sauce ingredients: 
Teriyaki sauce 
Soyasauce 
Brown sugar 
* Chicken cube flour 



3tbsp 
Itsp 
ltbsp 
J4tbsp 



Method: 

• Heat little oil in a frying pan; stir-fry noodles and remove in serving 
dish. 

• Cut chicken breasts into two; mix all ingredients except oil; keep aside. 

• Heat oil in frying pan; fry chicken till it changes colour; place on top 
of noodles. 

• Lightly cook sauce ingredients in a saucepan; pour on top of noodles 
and chicken; serve. 

• For chicken cube flour break 10 packets of chicken cubes in 2 J4 cups 
flour and mix thoroughly with fingers. Refrigerate and use as and 
when required. 




MASAIA KITCHEN 






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Chicken with Vinegar and Onions 



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Ingredients: I 




Chicken pieces 


1 


Lemons 


2 


Onions (finely cut) 


4 


Dried red round chillies 


6 


Green chillies 


6 


Yellow food colour 


1 pinch 


White vinegar 


JScup 


Black pepper (crushed) 


ltsp 


Ginger/garlic paste 


ltbsp 


Salt 


totaste 


Oil 


forfrying 






Method: 

Cook chicken, vinegar, food colour, ginger/garlic and satt in a pot till 

Heat oil in a wok; fry chicken pieces; remove. \j 

Heat 2 tbsp oil in a pot; fry onions brown; add chicken and remaining 
ingredients; leave on dum. «u— 




MASALA KTTCHEN 



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Prawn Fingers 




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Marinade ingredients: 




Refined flour (sieved) 


I lcup 


Baking powder 


ltsp 


Sugar 


ltsp 


White pepper powder 


Itsp 


CornAour 


2tbsp 


Fingeringredients: 




Shrimps 


34 kg 


Breadcaimbs 


lcup 


Eggwhites(beaten) 


2 


Stale bread 


6slices 


Almonds (chopped) 


10 


CornAour 


ltsp 


Sugar 


Htsp 


Blackpepperpowder 


Ktsp 


Salt 


totaste 


Oil 


fbrfrYing 


f?lflf 



Method: 

Mix marinade ingredients except shrimps in a bowl; add shrimps 
and keep aside. 

After half an hour, mash shrimps with the help of a fork. 

Add cornflour, black pepper, sugar and salt; mix. 

Cut off crusts of bread; cut into half and spread mixture on top. 

Sprinkle breadcrumbs and almonds over them and brush with egg 

whites. 

Heat oil in a wok; fry bread; dish out on absorbent paper. 






£ MASALA KITCHEN 







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Mince Peas Rice 



Ingredients: 

Beef mince 

Peas (boiled) 

Rice (boiled) 

Onions(finelycut) 

Green chillies (finely cut) 

Presh coriander (finely cut) 

Hot spices powder 

Ginger/garlic paste 

Yogurt (beaten) 

Tomatoes (finely cut) 

Mint leaves (finely cut) 

Screwpine 

Salt 

Oil 

Tomatoes, lettuce 









/*kg 

lcup 

300 grams 

2 

4 

% bunch 

ltsp 

2tbsp 

125 grams 

2 

Y* bunch 

2tbsp 

to taste 

% cup 

forgarnishing 







1 / J JJU 

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fif\2S (&*t$£)& 



Method: 

Heat oil in a pot; fry ginger/garlic and mince till water dries. 

Add onions, green chillies, hot spices, yogurt, tomatoes and salt; 

fry thoroughly. 

Mix in peas, coriander and mint leaves. 

Layer a wide-necked pot with Yt rice, mince, coriander and mint 

leaves, and remaining rice. 

Sprinkle screwpine; leave on dum. 

Garnish Mince Peas Rice with tomatoes and lettuce; serve. 





MASALAKITCHEN 









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Red and White Karahi 










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ngredients: 

Chicken pieces (boneless) 
Undercut 
Onions (finely cut) 
Tomatoes (boiled) 
Green chillies (cutthickly) 
Yogurt (whipped) 
Fresh coriander (chopped) 
Red chillies (crushed) 
Red chilli powder 
Turmeric powder 
Cumin seeds (crushed) 
Coriander(crushed) 
Dried Fenugreek leaves 
Ginger/garlic paste 
Water ^ 
Salt 
Clarified butter i 



^kg 

300grams 

1 

3 

5 

125grams 

% bunch 

ltsp 

ltsp 

ltsp 

ltbsp 

Itbsp 

ltbsp 

2tbsp 

lcup 

totaste 

Kcup 

wt w 



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Method: 



Heat oil in a pot; add onions and little water; cook till onion 

softens and water dries. 

Add chicken and undercut; fry till colour changes. 

Mix in ginger/garlic; cook for 5 minutes; add tomatoes, 

crushed and powdered red chillies, turmeric, cumin, 

coriander, yogurt, salt and water; cover with lid and cook 

for 15 minutes. 

Add fresh coriander, green chillies and fenugreek; fry. 

When water dries add clarified butter and cook for 5 

minutes; serve. 






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Hot Fried Prawns 



Ingredients: 

Prawns (large) 
Ginger (chopped) 
Garlic (chopped) 
Spring onions (chopped) 
Red chilli powder 
Oyster sauce 

Egg 

Fresh coriander (chopped) 

CornAour 

Baking powder 

Refined f!our (sieved) 

Black pepper powder 

Salt 

Oil 





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300 grams 

1 inch piece 
4 cloves 

1 

>4tsp 

ltbsp 

1 

2tbsp 

2 tbsp 
Ktsp 

% cup + 3 tbsp 
Y< tsp 
to taste 
for fryingK tsp 



Method: 

Slit prawns from the center and clean them; coat with flour; «•> 

keep aside. 

Mix remaining ingredients in a bowl; add luke-warm water and J 

make thick batter. 

Heat oil in a wok; coat prawns with batter and fry golden; remove. 




MASALA KITCHEN 



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Sizzling Chicken 

















Ingredients: 

Chicken pieces (boneless) 

Sugar 

White pepper powder 

CornAour 

Soya sauce 

Egg (beaten) 

Garlic (chopped) 

Capsicums (cubed) 

Tomatoes (cubed) 

Onions (cubed) 

Green chillies (cut lengthwise) 



Kkg 

1)5 tsp 
ltsp 
2tbsp 
2tbsp 

ltbsp 
2 
2 
2 

4 





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lcup 




ltsp 




Kcup 




for gamishing 





Chicken stock 
Salt 

Chilli oil 
Cucumber,tomato 



Method: 

Mix 34 white pepper, 34 cornflour, H soya sauce, egg and salt with 

chicken; set aside for 1 hour. 

Heat oil in a pot; fry garlic golden; add chicken pieces; cook till 

colour changes. 

Add capsicums, tomatoes, onions, green chillies, stock, remaining 

soya sauce, remaining white pepper, and sugar; bring to boil; add 

remaining cornflour till gravy thickens. 

Place on a sizzler; garnish with tomato and cucumber; serve hot. 




MASALA KITCHEN 







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Galavat Chicken 



Ingredients: 

Chicken pieces 
Yogurt (whipped) 
Desiccated coconut 
Poppy seeds 
Almonds (roasted) 
Chickpeas (roasted) 
Cumin powder 
Ginger/garlicpaste 
Black pepper powder 
Hot spices powder 
Nutmeg and maze powder 
Raw papaya paste 
Onion (fried and crushed) 
Red chilli powder 
Coriander powder 
Saffron 







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ikg 

%cup 

ltsp 

ltsp 

6 

ltsp 

ltsp 

ltbsp 

Ktsp 

'/jtsp 

Htsp 

ltsp 

2tbsp 

1 Yi tsp 

ltsp 

Xtsp 



Screwpine 

Salt 

Oil 



ltsp 

totaste 

lcup 



Spring onions, tomato, green chillies (for garnishing) 
Method: 









Blend almonds, coconut, poppy seeds and chickpeas in a blender. 
Marinate chicken pieces with remaining ingredients in a bowl; set 
asidefor2 hours. 

Heat oil in a pot; add chicken; cook till tender and oil separates. 
Garnish chicken with spring onions, tomato and chillies; serve. 




E MASALA KITCHEN 



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Yong Tong Schezwan Fish 











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Ingredients: 

Bekti fish fillet 

CornAour 

Oil 



Sauce ingredients: 

Chilli oil 

Sugar 

White vinegar 

Tomatoketchup 

Ginger(chopped) 

Garlic (chopped) 

Fresh coriander (finely cut) 



1 /*kg 
%cup 
for frying 



Vi cup 
4tbsp 
2tbsp 

lcup 
Itbsp 
ltbsp 
forgamishing 



Method: 

• Cut fish fillet into small pieces; coat with cornflour; keep aside for 
15 minutes. 1 

• Heat oil in a wok and fry fish golden; remove. 

• Heat chilli oil in a pot; fry ginger/garlic. } 

• Add remaining ingredients; cook for few minutes; add fish. 

• Cook for 5 minutes; dish out; garnish with coriander; serve. 




£ MASALA KITCHEN 




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Whole Spices Fish 




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Ingredients: 



Fish (whole) 2 

Ginger/garlic (chopped) 1 tbsp 

Dried round red chillies 6 

Yogurt (whipped) 1 cup 

Fennel seeds 1 tsp 

Carom seeds 1 tsp 

Cumin seeds 1 tsp 

Tamarind pulp 3 tbsp 

Biryani masala (packaged) 2 tbsp 

Coriander seeds 1 tbsp 

Saft Vz tsp 

Oil % cup 
Ginger, green chillies, 
fresh coriander, chaat masala for garnishin 

1 



Method: 

Clean whole fish (with head and tails); make deep cuts on it 

Apply salt on fish and wash. 

Roast ginger/garlic, fennel, red chillies, cumin, coriander and carom in a 

bigfryingpan. 

Add in yogurt, tamarind pulp, biryani masala and salt. 

Add fish when gravy thickens; let it cook on low flame, constantly putting 

masala on top of the fish with a spoon. 

When fish is ready, gamish with green chillies, coriander, chaat masala 

and ginger; serve. 



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MASALA KITCHEN 









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Fried Bean Lentil 








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ngredients: 

White beans (boiled) 
Yogurt (whipped) 
Onion (finely cut) 
Tomatoes (chopped) 
Green chillies (finely cut) 
Garlic (finely cut) 
Mint leaves (finely cut) 
Garlic paste 
Red chillies (crushed) 
Cumin seeds 
Turmeric powder 
Hot spices powder 

Salt 
Oil 







250 grams 

250 grams 

1 

2 

4 

4 cloves 

lcup 

ltsp 

2tsp 

2tsp 

y 2 tsp 

Ktsp 
J4tsp 

J4 cup + 2 tbsp 



Method: 

Heat oil in a pot; fry onion golden. 



§ 



Add tomatoes, garlic, red chillies, turmeric, hot spices and salt; fry 
thoroughly. Add beans; leave on dum. 

Place yogurt, green chillies, mint leaves and beans in a serving dish. 
Heat 2 tbsp oil; fry garlic and cumin golden; pour on lentils. 




MASALA KITCHEN 





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Carrot Qalaqand 




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Ingredients: 




Carrots (grated) 


/ 2 kg 


Sugar 


lcup 


Wholedriedmilk 


fckg 


Screwpine 


Hkg 


Small cardamoms powder 


Ktsp 


Almonds and pistachios (finely cut) as required 


Sterlingsilverleaf 


forgarnishing 



Method: 

Boil carrots in a pot on low flame till dry. 

Add sugar and roast on high flame; remove from flame. 

Add cardamoms, whole dried milk and screwpine. 

Brush oil on a tray; place qalaqand on it and Aatten evenly with a spoon. 

Sprinkle almonds and pistachios on top; garnish with sterling silver leaf. 

Cut into pieces when cool; serve. 




MASALA KITCHEN 




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Okra Stew 




Ingredients: 






Okra (small) 


* 


Kkg 


Beef (cubed) 




/akg 


Tomatopuree 


2tbs 


P 


Tomatoes (chopped) 




lcup 


Garlic (chopped) 


ltbs 


p 


Black pepper powder 


J4tsp 


I 


Lemon juice 




ltbsp 


Water 




lcup 


Salt 




ltsp 


Oil 




JiCUp 






Method: 

• Heat oil in a pot; fry garlic and beef. 

• Add all ingredients expect okra and lemon juice; cook till beef is 
tender 

• Add okra; leave on dum. 

• Mix in lemon; serve. 




MASALA KITCHEN 








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Chicken Katakat 




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Ingredients: 

Chicken pieces (small boneless) 

Onion (chopped) 

Ginger (chopped) 

Garlic (chopped) 

Green chillies (finely cut) 

Tomatoes (chopped) 

Hotspicespowder 

Red chilli powder 
Red chillies (crushed) 
Cumin seeds 
Turmeric powder 
Small fenugreek leaves 
Salt 
Oil 












1 />kg 
lf 

ltbsp 
ltbsp 
4 
3 

2tsp 
ltsp 
Itsp 
ltsp 
J4tsp 
lcup 
ltsp 
J4cup 



4 
n 



Method: 

Heat oil on an iron griddle; fry cumin golden; add onion and fry J 

golden. g\ 

Add all ingredients except fenugreek and green chillies; fry. U 

Add fenugreek and green chillies; cook for 5 minutes. 
Garnish Chicken Katakat with green chillies and tomatoes; serve. 



Greenchillies,tomatoes(finelycut) for garnishing 




MA^AIA KITCH' f 



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Basbusa 










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Ingredients: 

Semolina 

Desiccated coconut 

Sugar 

Yogurt (whipped) 

Butter 

Fresh milk 

Almonds 



Syrupingredients: 

Sugar 
Water 
Lemonjuice 
Screwpine 



2 cups I 

lcup 

lcup 

lcup 

lcup 

>Scup 

as required 



lcup 
lcup 
ltbsp 
Itsp 



Method: 

• Mix all ingredients in a bowl. 

• Brush oil on a baking tray and pour mixture in it. 

• Make square cuts with a knife on it. 

• Place an almond on each square. 

• Bake in a pre-heated oven at 18CfC for 35 minutes; remove. 

• Mix all syrup ingredients in a sauce pan; cook for 10 minutes; pour 
over basbusa. 

• When cool, cut out squares; serve. 




MASALA KITCHEN 




















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Gram Rour Khandwiyan 



Ingredients: 

Khandwiyan ingredients: 
Gramflour(sieved) 
Fresh milk 

Ginger/garlic paste 

Turmeric powder 

Lemon juice 

Fresh coriander (chopped) 

Green chillies (chopped) 

Cottage cheese (grated) 

Desiccated coconut 

Satt 

Oil 

Curty ingredients: 

Tomato puree 

Yogurt (whisked) 

Redchillipowder 

Turmeric powder 

Hot spices powder 

Cumin powder 

Ginger/garlic paste 









2 Vi cups 

Yi cup 

ltbsp 

ltsp 

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54 bunch 

3 

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1 Y* tbsp 

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Salt 

Oil 

Fresh coriander 

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• Mix ginger/garlic, turmeric, lemon juice, milk, oil and salt in gram 
flour. 

• Cook on low flame til! thick. 

• Add cheese, coconut, coriander and chillies; remove. 

• Brush oil a tray; spread gram flour mixture on it. 

• Cut into pieces when cool. 

• To make curry heat oil in a pot; fry onions golden; add garlic; fry for 
2 minutes. 

• Add remaining ingredients; fry till oil separates. Add khandwiyan 
mixand dish out. 

• Garnish Khandwiyan with coriander; serve. 



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Balti Mince 



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Ingredients: 

Beef mince 

Onions(finelycut) 

Tomatoes(finelycut) 

Cinnamon 

Cardamoms 

Black pepper corns 

Black cumin seeds 

Ginger/garlic paste 

Redchillipowder 

Yogurt (whipped) 

Lemon juice 

Salt 

Oil 

Green chillies, cucumber 



ttkg 

2 

2 

3sticks 

3 

ltsp 

J4tsp 

ltbsp 

ltbsp 

lcup 

2tbsp 

to taste 

5tbsp 

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Method: 

• Heat oil in a pot; fry onions golden. 

• Add tomatoes; fry; then add cinnamons, cardamoms, black pepper, 
cumin, ginger/garlic, red chillies and salt; cookfor 5 minutes. 

• Add mince; fry; then add yogurt and cook till mince is tender. 

• Cook on high flame till dry. 

• Mix lemon juice and dish out. 

• Garnish Balti Mince with green chillies and cucumber; serve. 




i|C MASALA KITCHEN 



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Chocolate Honey Cream Dry Fruit Cake 



Sponge ingredients: 

Refined flour (sieved) 
Castor sugar 
Chocolate bar (melted) 
Baking powder 
Baking soda 

Eggs 

Dryfruits(chopped) 

Honey 

Butter 

Topping ingredients: 

Dryfruits 
Castor sugar 
Fresh cream 
Unsalted butter 







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2cups 

250 grams 

2tbsp 

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6 

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3tbsp 
200 grams 

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Method: 

Mix eggs and butter in a bowl; beat with electric beater; add sugar 

and beat till frothy. 

Add baking soda, honey, dry fruits and baking powder; add chocolate 

and beattill well-blended. 

Fold in flour with spoon. 

Pour mixture into cake mould; bake in pre-heated oven at 200°C 

for 35 minutes. Remove and cool. 

Mix all topping ingredients in a bowl; spread over cake; serve. 




MASALA KITCHEN 





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Tangy Peanut Sauce Chicken 



Ingredients: I 

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Noodles(boiled) 

Carrots, peas, potatoes, 

cauliAower, bottle gourd 

Soya sauce 

Worcestershire sauce 

Hot sauce 

Brown sugar 

Lemon 

Black pepper powder 

Salt 

Oil 

Spring onions 



4cups 
300grams 

2cupsaltogether 

^cup 

Kcup 

%cup 

ltsp 

1 

ltsp 

totaste 

%cup 

forgarnishing 



Method: 

• Boil beef and stock in a pot. 

• Add all ingredients except noodles and vegetables; cook and bringto 
boil again. 

• Add vegetables and cook for 2 minutes; remove from flame. 

• Place noodles in a soup dish; pour soup on top; garnish with spring 
onions; serve. 




MASALA KITCHEN 









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Lemon Tandoori Chicken 



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Ingredients: 






Chicken pieces (boneless) 


1 /4kg 




Tandoori masala (packaged) 


ltbsp 




Lemons 


2 




Lemonzest(grated) 


ltbsp 




Garlic(chopped) 


ltbsp 




Yogurt 


ltbsp 




Oil 


2tbsp 




Lemon, onion 


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• Mix all ingredients in a bowl. 

• Place in Pyrex dish; bake in pre-heated oven at 180 °C and cook for 

20 minutes; remove. 

• Garnish Tandoori Chicken with lemon and onion; serve. 






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Redlentils(boiled) Xkg 

Greenchilli&corianderpaste >Scup 



Ginger/garlic paste 
Lemon 


ltbsp 
1 


Brown sugar 

Water 

Salt 


ltsp 

%cup 

totaste 


Oil 

Oil, onion, red chillies, 

garlic and cumin seeds 


%cup 
fortempering 



Method: 

Heatoilinapot. 

Add ginger/garlic and green chilli/coriander paste; fryfor5 minutes. 

Add lentils, salt and water; bring to boil. Add brown sugar and lemon 

juice; cook till lentils thicker. 

Heat little oil in a frying pan; fry tempering ingredients till brown and 

pour on lentils; serve. 




MASALA KITCHEN 



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Chlcken Lemon Garlic Sauce 






1 

: Ingredients: 




Chicken breasts 


1 />kg 


{ Garlic (chopped) 


4 cloves 


Lemon juice 


%cup 


Black pepper (crushed) 


totaste 


Parsley (chopped) 


ltbsp 


Salt 


to taste 


Olive oil 


3tbsp 


Oil 


forfrying 






Method: 

Flatten chicken breasts with a mallet; apply salt and pepper; keep 

aside. 

Mix remaining ingredients in a bowl; marinate chicken breasts with 

it and leave aside for 1 hour. 

Heat little oil on an iron griddle; fry chicken from both sides while 

constantly applying masala on them. 




MASALA KITCHEN 




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Raw Mince Parathay 






Mince ingredients: 



Beef mince (finely ground) 

Ginger/garlic paste 

Onion (chopped) 

Red chilli powder 

Red chillies (crushed) 

Hot spices powder 

Cumin seeds (crushed) 

Pomegranate seeds (crushed) 

Spring onions (chopped) 

Green chillies (chopped) 

Fresh coriander (chopped) 

Mint leaves (chopped) 

Lemons 

Yogurt(beaten) 

Salt 

Clarified butter 

Dough ingredients: 
Whole wheatflour 
Salt 
Oil 






J5kg 

ltbsp 

1 

ltbsp 

1 % tbsp 

ltsp 

2tsp 

2tsp 

125 grams 

6-8 

V 3 bunch 

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Mix all mince ingredients in a bowl; allow to marinate for at least 2 

hours. 

Roll out dough into 6 rounds. 

Spread mince mixture on 3 rounds; cover with remaining 3 rounds; 

pressedgesfirmly. 

Apply clarified butter on them; cook on iron griddle. 




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Pasandav Chutnev Kebab 



Ingredients: 

Chicken pieces (boneless) 

Lemon juice 

Raw papaya paste 

Onion (fried) 

Ginger/garlic paste 

Redchillipowder 

Hot spices powder 

Yogurt (whipped) 

Tamarind pulp 

Desiccated coconut 

Satt 

Oil 

Fresh coriander 









1 /ikg 
2tbsp 

ltsp 

2tbsp 

2tsp 

2tsp 

ltsp 

lcup 

2tbsp 

2tsp 

Yitsp 

4tbsp 

forgarnishing 



Method: 

Blend all ingtredients except chicken in a blender; remove in a bowl 

Add chicken pieces; keep aside for an hour. 

Pierce 5 to 6 chicken pieces on a shashlik stick; repeat process with 

remaining chicken pieces. 

Brush oil on a frying pan; grill shashlik sticks, turning them over 

intermittently. 

Garnish Pasanday Chutney Kebab with coriander; serve. 




MASALA KITCHEN 



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Sausages and Pepper 



Ingredients: 

Chicken sausages 

Capsicums (cubed) 

Potatoes (boiled and cubed) 

Onion(finelycut) 

Black pepper powder 

Garlic (chopped) 

Thyme 

Fresh coriander 

Rosemary 

Corn kernels, peas, white beans 

and carrots (boiled) 

Salt 

Olive oil 












2 
2 

1 

ltbsp 

ltsp 

ltsp 

ltbsp 

ltsp 

1 cup altogether 
to taste 
ltbsp 



Method: 

Cut sausages into small pieces; place in Pyrex dish. t 

Add remaining ingredients and bake in pre-heated oven at 180°Cfor 
8 minutes; remove; serve hot. 




MASALA KITCHEN 



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Ingredients: 

Potatoes(cubed) 

Garlic (chopped) 

Capsicum (cubed) 

French beans (cut smal 

Caulitlower (separate Aowers) 

Carrots (cut into rounds) 

Soya (chopped) 

Butter 

Redchillipowder 

Salt 

Mustard oil 

Kashmiri chillies 



J4kg 

ltbsp 

lcup 

lcup 

Ihead 

3 

1 bunch 

ltbsp 

ltsp 

ltsp 

as required 

forgamishing 



Method: 

Par-boil potatoes. 

Heat oil; fry garlic golden; add potatoes and sautĕ. 

Add capsicum, french beans, cauliAower, carrots, red chillies and salt; 

stir. 

When vegetables are tender, add soya and butter and dish out. 

Garnish with Kashmiri chillies; serve. 




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